Monday, November 29, 2010

Putting on Peanut Pounds

Sometimes I make things that I wouldn't even dream of tasting. My lack of desire isn't triggered off of the fact that the recipes or bad or that I spend so much time on them that I am over it before it is complete. The reason I won't try some of my dishes is that they are made with ingredients I don't like at all. This doesn't happen often, but when it does I have to rely on the reviews of others to know if the recipe is a success. This dish in particular is one that I didn't care to eat, taste or sample. I am not a huge fan of chocolate and I definitely don't eat peanut butter. I made this as a thank you gift for someone who made a wooden awning for my son's nursery. And since the recipe yields two cakes I kept one back for my family to enjoy. And according to them, it was a delicious cake that they were happy to indulge in.

Chocolate Pound Cake with Peanut Butter Glaze
Adapted from Martha Stewart July 2009

Ingredients

Makes 2 cakes

  • FOR THE CAKE
  • 2 1/4 cup all-purpose flour
  • 1 cup best-quality unsweetened cocoa powder
  • 1 tablespoon coarse salt
  • 4 sticks softened unsalted butter, plus more for pans
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs
  • FOR THE TOPPING
  • 1/4 cup chunky peanut butter
  • 5 to 6 tablespoons whole milkHE CAKE spoons w

Directions

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.

Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides.

Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.


Divide batter between pans.


Tap on counter to distribute; smooth tops.

Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. Make peanut butter glaze: Warm peanut butter in a saucepan over medium heat. Add milk, and stir until smooth.

Drizzle over cooled cakes.

And Serve.
Click Here for My Adapted Printable Recipe

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9 comments:

teresa said...

this looks so decadent!

Woody said...

I love chocolate and peanut butter, so I tried to eat the extra cake in a day. With some cold milk this was one of the best deserts I have ever had.

Cheryl said...

This looks great, and is on my list to make this weekend. Thanks for sharing.

Susan said...

I think this looks awesome! I love love love peanut butter and chocolate. I can't wait to try ti!

Susan www.ugogrrl.com

MaryBeth said...

Oh Elizabeth...this looks amazing and delish!

Elizabeth said...

That looks AMAZING.

Tupper Cooks! said...

My oh my that is some nice looking cake. I'd love some right now! The glaze on top alone would be enough to satify my choco-peanutbutter craving!

Krista said...

No chocolate OR peanut butter?! Wow, lady! lol. I think that this looks absolutely wonderful. I'd definitely give it a try. : )

Diana's Cocina said...

What a wonderful combo of flavors!